Make Crust: Break up cookies into a food processor. Add butter; pulse until fine crumbs form. Press over bottom of prepared pan. Freeze until ready to fill.

Make Filling: Beat cream cheese, sugar and cornstarch in a large bowl with mixer on medium speed until smooth. On low speed, beat in eggs, 1 at a time, just until blended. Add sour cream and vanilla and almond extracts; beat just until blended.

Carefully run a thin knife around the edge of the pan to release cake (leave on pan sides). Cool completely on a wire rack. Cover and refrigerate at least 4 hours.

Make Topping up to 3 hours before serving: Arrange strawberries, points up, on top of cake. Heat remaining 1⁄2 cup jam in microwave or in a small pan over low heat until melted. Stir until smooth. Spoon over berries; refrigerate to set jam.

Tips & Techniques

Prepare through Step 6 up to 3 days ahead, or wrap airtight and freeze up to 1 month (thaw 2 days in refrigerator before garnishing and serving).

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